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Linguine with Clams Recipe is a must-try dish!

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A coastal classic with bold Italian flair, this Linguine & Clams recipe features briny littleneck clams, tender pasta, and a garlic-packed white wine sauce. Topped with zesty toasted breadcrumbs, it’s an elegant and flavorful dish perfect for date night or a seafood-inspired dinner.

Ingredients

Scale

For the Breadcrumb Topping:

  • 2 cups ciabatta or sourdough bread, cubed

  • 2 tablespoons butter

  • 2 cloves garlic, minced

  • 1 tablespoon lemon zest

For the Clam Sauce & Pasta:

  • 2 pounds littleneck clams, soaked and scrubbed

  • 12 garlic cloves (10 thinly sliced, 2 minced)

  • 3 tablespoons olive oil

  • 1 tablespoon minced shallot

  • 4 anchovy filets

  • ½ teaspoon crushed red pepper flakes

  • 1 cup dry white wine

  • 1 tablespoon lemon juice

  • 2 tablespoons lemon zest (divided)

  • 4 tablespoons butter (divided)

  • 4 tablespoons chopped fresh parsley (divided)

  • 12 ounces linguine pasta

  • 1 cup reserved pasta water

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • Lemon wedges, for serving

Instructions

  1. Prepare the clams
    Place clams in a colander over a bowl and soak in cold water for 30 minutes. Scrub the shells clean. Discard any that are cracked or don’t close when tapped.

  2. Make the breadcrumb topping
    Pulse bread cubes in a food processor to make coarse breadcrumbs. In a pan, melt 2 tablespoons butter over medium heat. Add minced garlic and breadcrumbs, toasting for 5 minutes until golden. Stir in lemon zest and set aside.

  3. Start the sauce base
    Wipe the pot clean and heat olive oil. Add anchovy filets, garlic slices, shallot, red pepper flakes, salt, and pepper. Cook for about 3 minutes, letting the anchovies dissolve and the garlic become fragrant.

  4. Cook the clams
    Pour in the white wine and simmer until reduced by half (about 3–4 minutes). Add lemon juice and clams. Cover and steam for 5–7 minutes until the clams open. Discard any that don’t open. Remove opened clams and keep warm under foil.

  5. Cook the pasta
    Boil linguine until al dente. Reserve 1 cup of the pasta water before draining.

  6. Finish the dish
    In the same pot, melt 2 tablespoons butter and stir in 3 tablespoons parsley. Add linguine and toss with tongs. Add reserved pasta water a little at a time to loosen and create a silky sauce.

  7. Assemble and serve
    Add the clams back to the pot. Top with toasted breadcrumbs, the remaining parsley, and extra lemon zest. Serve immediately with lemon wedges and a bowl for discarded shells.

Notes

  • Use fresh clams and check each one before cooking—discard any that are broken or don’t respond to tapping.

  • Anchovies add depth without fishiness—don’t skip them unless necessary!

  • Homemade breadcrumbs offer better texture, but panko works in a pinch.

  • Serve with crusty bread to soak up the flavorful broth.

Find it online: https://friendlywell.com/linguine-with-clams-recipe-is-a-must-try-dish/